Finger licking
Ingredients
- 2-3 chicken pieces
- ¾ cup buttermilk
- 1½ teaspoon smoked paprika
- salt and pepper
- spray cooking oil
Crumbs
- 5 tablespoons of panko breadcrumbs
- 2 tablespoon of fresh breadcrumbs
- 2 tablespoon of plain flour
- pinch black pepper
- pinch mixed herbs
- small pinch of chilli powder
- pinch of ginger powder
- pinch of garlic powder
- pinch cayenne pepper * optional
Method
- In a large ziplock bag, add buttermilk, smoked paprika, salt and pepper. Mix well
- Place the chicken pieces into the buttermilk mixture, coat well and refrigerate for up to 2 hours
- Preheat oven to 200º
- In another ziplock bag, combine the breadcrumbs, plain flour and spices
- Drain chicken and add to the bag and coat them with the crumb mixture, (giving them a gentle squeeze helps the crumbs hold better) shake off excess crumbs
- Place chicken on a wire rack over a foil-lined baking tray. Spray chicken with cooking oil and cook in preheated oven for 20-35 minutes, (turn after 10 minutes) till the chicken is cooked through. (This will depend on the size of the pieces)
Serve with a side of salad or vegetables
Note: If not as crispy as you like, heat some oil in a pan and shallow fry the chicken legs turning as you cook until they turn crunchy, remove and drain on paper towel
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